Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties

Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties

Currently, rice (<i>Oryza sativa</i> L.) production and consumption is increasing worldwide, and many efforts to decrease the substantial impact of its byproducts are needed. In recent years, the interest in utilizing rice kernels, husk, bran, and germ for the recovery of different molec...

Fuld beskrivelse

Bibliografiske detaljer
Main Authors:	Raffaella Colombo, Giulia Moretto, Marta Barberis, Ilaria Frosi, Adele Papetti
Format:	Article
Sprog:	English
Udgivet:	MDPI AG 2023-12-01
Serier:	Antioxidants
Fag:	rice byproducts bioactives antioxidant compounds phenolic acids flavonoids vitamin E
Online adgang:	https://www.mdpi.com/2076-3921/13/1/35

Lignende værker

Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts
af: Francisco J. Martí-Quijal, et al.
Udgivet: (2020-03-01)

Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants
af: Mihaela Multescu, et al.
Udgivet: (2022-01-01)

Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity
af: Elena Babini, et al.
Udgivet: (2020-06-01)

Byproducts as a Sustainable Source of Cosmetic Ingredients
af: Manuela Machado, et al.
Udgivet: (2024-11-01)

Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars
af: Daniela Fracassetti, et al.
Udgivet: (2020-07-01)

Antimicrobial and antioxidant properties of byproduct extracts of mango fruit
af: Violeta Vega-Vega, et al.
Udgivet: (2013-12-01)

Antioxidant Dietary Fiber Sourced from Agroindustrial Byproducts and Its Applications
af: Jorge E. Angulo-López, et al.
Udgivet: (2022-12-01)

Valorization of Rice Husk (<i>Oryza sativa</i> L.) as a Source of In Vitro Antiglycative and Antioxidant Agents
af: Ilaria Frosi, et al.
Udgivet: (2023-01-01)

Statistical Tools to Optimize the Recovery of Bioactive Compounds from Marine Byproducts
af: Zenebe Tadesse Tsegay, et al.
Udgivet: (2024-04-01)

Sustainable Isolation of Bioactive Compounds and Proteins from Plant-Based Food (and Byproducts)
af: Zakir Showkat Khan, et al.
Udgivet: (2023-08-01)

A New Italian Purple Corn Variety (Moradyn) Byproduct Extract: Antiglycative and Hypoglycemic In Vitro Activities and Preliminary Bioaccessibility Studies
af: Lucia Ferron, et al.
Udgivet: (2020-04-01)

Secondary Bioactive Metabolites from Plant-Derived Food Byproducts through Ecopharmacognostic Approaches: A Bound Phenolic Case Study
af: Ilaria Burlini, et al.
Udgivet: (2020-08-01)

Antioxidant Activity from the Byproducts of Pindang Hydrolysed by Trypsin from Skipjack Tuna (Katsuwonus pelamis)
af: Faiza A. Dali, et al.
Udgivet: (2024-12-01)

Development and comparison of membrane separation schemes for byproduct recovery from Egyptian rice straw black liquor
af: Abdelghani M. G. Abulnour, et al.
Udgivet: (2022-03-01)

Nutritional assessment and GC analysis of rice bran and bran oil of north Bengal: A prominent nutritive byproduct
af: Shabiba Parvin Shandhi
Udgivet: (2024-12-01)

Comparative Metabolic Profiling of Different Colored Rice Grains Reveals the Distribution of Major Active Compounds and Key Secondary Metabolites in Green Rice
af: Mingchao Zhao, et al.
Udgivet: (2024-06-01)

Polyphenols and Alkaloids in Byproducts of Longan Fruits (<i>Dimocarpus Longan</i> Lour.) and Their Bioactivities
af: Ya-Yuan Tang, et al.
Udgivet: (2019-03-01)

Physicochemical, bioactive compounds and antioxidant activities of sweet red corn under different drying methods
af: Onanong PHUSEERIT, et al.
Udgivet: (2023-09-01)

Purple Yampee Derivatives and Byproduct Characterization for Food Applications
af: Sandra V. Medina-López, et al.
Udgivet: (2024-12-01)

Date and their processing byproducts as substrates for bioactive compounds production
af: Zhen-Xing Tang, et al.
Udgivet: (2014-10-01)

Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds and Antioxidant Activity from Araticum Peel Using Response Surface Methodology
af: Amanda Cristina Andrade, et al.
Udgivet: (2024-09-01)

Psidium guajava L.: From byproduct and use in traditional Mexican medicine to antimicrobial agent
af: Daniela Gutierrez-Montiel, et al.
Udgivet: (2023-01-01)

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties
af: Maria G. Leichtweis, et al.
Udgivet: (2022-11-01)

Variation in Antioxidants, Bioactive Compounds and Antioxidant Capacity in Germinated and Ungerminated Grains of Ten Rice Cultivars
af: Maninder Kaur, et al.
Udgivet: (2017-11-01)

Availability, distribution and quality of agro-industrial byproducts and compound feeds in Ethiopia
af: Tesfaye Feyisa, et al.
Udgivet: (2024-07-01)

Impact of Time and Enzyme Concentration on Sangyod Rice Bran Hydrolysate: Phytochemicals, Antioxidants, Amino Acids, and Cytotoxicity
af: Chakkapat Aenglong, et al.
Udgivet: (2024-02-01)

Wine Lees as a Source of Antioxidant Compounds
af: María José Jara-Palacios
Udgivet: (2019-02-01)

Analysis of Antioxidant Activity of Three Rice Varieties
af: Ali Maleki, et al.
Udgivet: (2018-12-01)

Editorial: Valorization of bioactive compounds from bio-wastes of agro-food sector using green technologies
af: Najla Trabelsi, et al.
Udgivet: (2023-11-01)

Phenolic Composition and Antioxidant Properties of Cooked Rice Dyed with Sorghum-Leaf Bio-Colorants
af: Franklin Brian Apea-Bah, et al.
Udgivet: (2021-08-01)

Impact of Using Oilseed Industry Byproducts Rich in Linoleic and Alpha-Linolenic Acid in Ruminant Nutrition on Milk Production and Milk Fatty Acid Profile
af: Bojana Kokić, et al.
Udgivet: (2024-02-01)

Valorization of Underutilized Mandarin Juice Byproduct Through Encapsulation of Flavonoids Using Freeze-Drying Technique
af: Marija Banožić, et al.
Udgivet: (2025-01-01)

Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts
af: Filip Herzyk, et al.
Udgivet: (2024-05-01)

Concentration of Pro-Health Compound of Sorghum Grain-Based Foods
af: Jakub Frankowski, et al.
Udgivet: (2022-01-01)

Variations in Morphological Characters and Antioxidant Potential of Different Plant Parts of Four <i>Ziziphus</i> Mill. Species from the Cholistan
af: Muhammad Umair Riaz, et al.
Udgivet: (2021-12-01)

Globe Artichoke (<i>Cynara scolymus</i> L.) By-Products in Food Applications: Functional and Biological Properties
af: Raffaella Colombo, et al.
Udgivet: (2024-05-01)

<i>Aspergillus oryzae</i> Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential
af: Sneh Punia, et al.
Udgivet: (2020-12-01)

Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition
af: Pijug Summpunn, et al.
Udgivet: (2022-08-01)

Antioxidant and Photoprotective Effects of Blanch Water, a Byproduct of the Almond Processing Industry
af: Francesco Paolo Bonina, et al.
Udgivet: (2013-10-01)

Salinity Treatments Promote the Accumulations of Momilactones and Phenolic Compounds in Germinated Brown Rice
af: Mehedi Hasan, et al.
Udgivet: (2023-06-01)